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Serbian Cevapcici

Reviewed: Jul. 11, 2011
I'm Serbian and I grew up eating these. The cayenne was a bit of an odd ingredient as these are usually flavorful, but not spicy. The first time I made them, I followed the recipe as written and included the cayenne. They were excellent and we could not get enough of them, although next time I will leave out the cayenne as while we loved them, they weren't quite how I remember them. Second best cevaps I've ever had! Serving suggestions (any combination of these or all of them): ajvar (or if you can't find this at a specialty food store, try Trader Joe's Roasted Red Pepper Spread with Eggplant & Garlic), chopped raw onions, kajmak, all soaked up in pogaca (flat bread). Enjoy!
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